Preheat oven to 375F.
Blend in the milk one Tbsp at a time, then slowly blend in the, eggs and oil for a couple of minutes. If the dough is too dry, add one or two teaspoons more. With your hands, knead the dough until it becomes smooth and well blended.
From the long edge of the rectangle roll into a log, sealing the opposite edge to the dough by wetting your finger and wiping it gently along the edge. Place the log in the freezer for 15 minutes to chill the dough,
*For an egg-free version, use 6 Tbsp aquafaba.